Cream of Artichoke Soup

Artichoke soup – yum! Full of veggies, delicate herbs, and rich with a splash of cream. This would be a great paleo soup if you substitute coconut milk for the dairy. 🙂

Blog artichokebisque


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons Herbes de Provence (found it at PCC in bulk – it’s basically a blend of savory, marjoram, rosemary, thyme oregano and sometimes lavender)
  • 1 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper (or less to adjust the heat)
  • Sea salt and black pepper, to taste
  • 3 (14-ounce) cans artichoke hearts, drained
  • 2 cups vegetable stock or chicken stock
  • 2 cups 2% milk
  • 1/2 cup cream
  • 1 bay leaf


  • Heat oil in a large soup pot over medium heat.
  • Cook onions, celery, carrots, garlic, thyme, Herbes de Provence, celery seed, cayenne pepper, salt and pepper until soft, 8 to 10 minutes.
  • Add artichoke hearts, vegetable stock, milk, cream and bay leaf.
  • Bring to a simmer and cook for 30 minutes.
  • Remove bay leaf and carefully blend soup with an immersion blender or in batches in a blender or food processor. Adjust seasoning and serve.

Thanks PCC!


1 thought on “Cream of Artichoke Soup

  1. Pingback: Soup Season – Some Fall Favorites! |

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